Ori­gin Grill

T. Dining by Singapore Tatler - - Australian/Modern - Shangri-la Ho­tel, Sin­ga­pore, 22 Or­ange Grove Road, S(258350) TEL: 6213 4595 shangri-la.com/sin­ga­pore/shangrila

The old world meets con­tem­po­rary charm in a din­ing room rem­i­nis­cent of a colo­nial train car. Dishes are done ex­tremely well by chef de cui­sine Heidi Flana­gan and her team. In­dul­gent steaks take cen­tre stage—in par­tic­u­lar the unc­tu­ous snow-aged, full-blood wagyu (A4) and the earthy dry-aged, grass­fed Ir­ish striploin and rib-eye. Wher­ever pos­si­ble, the restau­rant sources sus­tain­able pro­duce from re­spon­si­ble pur­vey­ors. The de­li­cious miso and but­ter-glazed black cod served with sautéed greens, for in­stance, fea­tures wild black cod that’s linecaught off the coast of Canada, while the grass-fed Aus­tralian lamb rack served with radic­chio, lab­neh and a honey vi­nai­grette is raised hor­mone-, cru­elty- and an­tibi­oticfree. The re­sult­ing dishes are un­fussy, deftly pre­pared and de­pend­ably solid. Backed by a team of im­pec­ca­bly trained ser­vice staff, Ori­gin Grill makes for a re­li­able venue when one needs a restau­rant that won’t let you down on any count.


On Sun­days, the Ori­gin Vin­tage Brunch of­fers a lovely menu of el­e­gant dishes such as gratin of new sea­son white as­para­gus with cod­dled egg and brown but­ter sauce, as well as a small list of vin­tage wines and a cock­tail trol­ley.


1. Snow-aged full-blood wagyu (A4)

2. Raw tuna on veg­etable and seed flat­bread 3. Oc­to­pus charred with smoked pa­prika 4. John Stone grass-fed dry-aged beef 35 days

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.